Ingredients

• 3/4 cup graham-cracker crumbs, (Use gluten free graham crackers for a yummy gluten free cheesecake)
• 1 tablespoon sugar
• 1 tablespoon melted butter
• 3 packages (8 oz) cream cheese, at room temperature
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup  sugar
• 2 cups sour cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees
Make crust: In medium bowl, combine crumbs, sugar and butter, mixing well. Spread evenly over bottom of a 9-inch spring form pan, pressing lightly with fingertips. Refrigerate while filling is prepared.
Make filling: In a large bowl with electric mixer, at medium speed, beat cheese until light. Add eggs, vanilla, and sugar: continue beating until creamy and light. Pour into crust in pan, Bake 35 minutes.
Make topping: In medium bowl, with wooden spoon, beat together sour cream, sugar, and vanilla. Set aside until cheesecake is done.
Remove cheesecake from oven, spread topping evenly over surface; bake 5 minutes. Cool in pan, or a wire rack. Then refrigerate 5 hours, or overnight. To serve: Remove side of spring form pan and cut cheesecake into wedges. Makes 10-12 servings

For different flavor cheesecakes:

Lemon:   Add the zest of 1 large lemon to batter when you are adding in the vanilla. Top and bake the same as regular cheesecake.

Pumpkin: Add 1 cup canned pumpkin, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/2 teaspoon ground cloves to the batter. Top and bake the same as regular cheesecake.